JP2022145447A - Packaged tea beverage that is less prone to degradation of liquid color during heat sterilization, and production method for the same - Google Patents

Abstract

To provide a packaged tea beverage that is less prone to degradation of liquid color during heat sterilization, and a production method for the same.SOLUTION: The present invention discloses a method for the production of a heat-sterilized, packaged tea beverage having a tea polyphenol concentration of 10-200 mg/100 mL and a pH of 4.5-7.5, the method comprising a step for adding lactic acid bacteria.SELECTED DRAWING: None

Description

There is an application for application of Article 30, Paragraph 2 of the Patent Law (1) Released research on “Kirin Afternoon Tea Milk Tea Plus” to Kirin Beverage Co., Ltd. on March 25, 2021 (2) July 2021 Released on the Kirin Group website on the 29th (3) Released on July 29, 2021 at the new product launch held online by AP Nihonbashi Room F + G and Zoom (4) September 2021 Released on the 9th at the Ariake Central Tower Hall & Conference 4th Floor Hall B and at the new product launch held online by Zoom.

TECHNICAL FIELD The present invention relates to a packaged tea beverage in which liquid color deterioration during heat sterilization is suppressed, and a method for producing the same.

BACKGROUND ART In recent years, due to an increase in health-consciousness, food and drink having a health-promoting action are attracting increasing attention. Among them, tea beverages such as green tea beverages and black tea beverages contain health ingredients such as catechins and theanine, and consumer demand is increasing. In addition, many packaged tea beverages are on the market because tea beverages can be drunk anywhere and at any time.

Packaged green tea beverages are known to undergo a phenomenon in which the color of green tea changes from light green to reddish brown due to oxidation of components in the green tea beverage during storage, which is commonly referred to as "browning". there is This browning phenomenon occurs during the production of tea beverages, particularly during heat sterilization of tea extract, and also during distribution and storage, not only lowering commercial value but also producing unpleasant taste and odor. It is also known that container-packaged black tea beverages undergo liquid color deterioration during heat sterilization or the like. Therefore, a method for suppressing liquid color deterioration in tea beverages such as green tea beverages and black tea beverages has been desired.

As a method for suppressing browning during and after the production process of a green tea beverage, for example, Patent Document 1 discloses that in a method for producing a green tea beverage, green tea is extracted with hot water of 40 to 80° C. containing sugar ester. and adding sodium ascorbate during or after extraction, and after filling the container with the green tea extract, replacing the residual air in the container with nitrogen gas. Patent Document 2 discloses green tea A method of adding trehalose to a beverage is disclosed, and Patent Document 3 discloses a method of adding L-ascorbic acid 2-glucoside to a green tea beverage.

In addition, as a technology using lactic acid bacteria in food and drink, Patent Document 4 discloses that dead lactic acid bacteria or a culture containing dead lactic acid bacteria is added during culturing of lactic acid bacteria to be grown. A method for promoting the growth of lactic acid bacteria to be grown and improving the viability of lactic acid bacteria in products is disclosed. Patent Document 5 discloses a method of blending dead bacteria such as lactic acid bacteria into a packaged coffee beverage. A method for improving the richness (feeling to drink) of coffee is disclosed.

However, it was not known until now that the inclusion of lactic acid bacteria in packaged tea beverages can suppress liquid color deterioration during heat sterilization of tea beverages.

Japanese Patent No. 1571801 Japanese Unexamined Patent Application Publication No. 2001-112414 Japanese Patent Application Laid-Open No. 2007-60972 JP-A-2008-5811 JP 2019-122316 A

An object of the present invention is to provide a packaged tea beverage in which liquid color deterioration during heat sterilization is suppressed, a method for producing the same, and the like.

The present inventors have made intensive studies to solve the problems of the present invention. As a result, the inclusion of lactic acid bacteria in the production of packaged tea beverages suppresses the deterioration of the liquid color of tea beverages during heat sterilization. We have found that the problem can be solved, and have completed the present invention.

That is, the present invention
(1) A heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg/100 mL and a pH of 4.5 to 7.5, characterized by containing lactic acid bacteria. , the packaged tea beverage;
(2) The packaged tea beverage according to (1) above, wherein the content of lactic acid bacteria is 10 billion/100 mL or more;
(3) The packaged tea beverage according to (1) or (2) above, wherein the lactic acid bacteria are bacteria of the genus Lactococcus;
(4) The packaged tea beverage according to any one of (1) to (3) above, wherein the lactic acid bacterium is Lactococcus lactis subspecies lactis JCM5805;
(5) The packaged tea beverage according to any one of (1) to (4), which is a packaged green tea beverage or a packaged black tea beverage;
(6) In the production of a heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg / 100 mL and a pH of 4.5 to 7.5, including a step of containing lactic acid bacteria A method for producing a packaged tea beverage, characterized by;
(7) The method for producing a packaged tea beverage according to (6) above, wherein the step of incorporating lactic acid bacteria is carried out at any stage before heat sterilization in the production of the packaged tea beverage;
(8) In the production of a heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg / 100 mL and a pH of 4.5 to 7.5, including a step of containing lactic acid bacteria characterized by a method of suppressing deterioration of liquid color during heat sterilization of packaged tea beverages; and
(9) The step of containing lactic acid bacteria is performed at any stage before heat sterilization in the production of the packaged tea beverage according to (8) above. a method of inhibiting deterioration;
Regarding.

Advantageous Effects of Invention According to the present invention, it is possible to provide a packaged tea beverage in which liquid color deterioration during heat sterilization is suppressed, a method for producing the same, and the like.

FIG. 1 is a diagram showing the relationship between the Lactococcus lactis subspecies lactis JCM5805 strain and its equivalent strains (strains derived from and derived from the strain).

The present invention
[1] A heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg/100 mL and a pH of 4.5 to 7.5, characterized by containing lactic acid bacteria. , the packaged tea beverage;
[2] In the production of a heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg / 100 mL and a pH of 4.5 to 7.5, including a step of containing lactic acid bacteria A method for producing a packaged tea beverage, characterized by; and
[3] In the production of a heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg / 100 mL and a pH of 4.5 to 7.5, including a step of containing lactic acid bacteria Characteristic method for suppressing deterioration of liquid color during heat sterilization of packaged tea beverage;
and other embodiments.

(packaged tea beverage)
The packaged tea beverage in the present invention is a heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg/100 mL and a pH of 4.5 to 7.5, containing lactic acid bacteria. The packaged tea beverage is characterized by:
The "tea beverage" in the present invention is not particularly limited, but for example, non-fermented tea (e.g., green tea) beverage, fermented tea (e.g., black tea) beverage, and semi-fermented tea (e.g., oolong tea) beverage, and these Among them, green tea beverages, oolong tea beverages, and black tea beverages are preferable, and green tea beverages and black tea beverages are more preferable from the viewpoint of receiving more effects of the present invention.

(tea polyphenol concentration)
The tea polyphenol concentration of the packaged tea beverage in the present invention is not particularly limited, but the change due to liquid color deterioration during heat sterilization is greater, and the effect of suppressing liquid color deterioration of the present invention is more received. From the viewpoint of desirability of tea beverage flavor, it is preferably 10 to 200 mg/100 mL, more preferably 40 to 100 mg/100 mL. The concentration of tea polyphenols in the packaged tea beverage can be adjusted by adjusting the amount of tea leaves used in the production of the tea beverage and the amount of concentrate or refined tea extract used.

The tea polyphenol concentration of the packaged tea beverage in the present invention is the standard for evaluating the amount of polyphenols in teas. Chuo Hoki, July 2001, p.252) can be measured using an official method (iron tartrate absorbance method). In this measurement method, the absorbance (540 nm) of the purple component produced by reacting the polyphenol in the liquid with the iron tartrate reagent is measured, and a calibration curve prepared using ethyl gallate as a standard substance is used. can be quantified. The amount of tea polyphenol can be obtained by multiplying the quantified value thus obtained by 1.5.
In addition to the above-mentioned iron tartrate absorption method, the Folin-Ciocalteu method, Folin-Denis method, etc. may be used to measure the concentration of tea polyphenols. It is preferably mentioned.

(pH)
Although the pH of the packaged tea beverage in the present invention is not particularly limited, it is, for example, 4.5 to 7.5, preferably 6 to 7.3.
The pH of tea beverages can be measured by a conventional method using a pH meter.

(Lactic acid bacteria)
The packaged tea beverage in the present invention contains lactic acid bacteria.
The lactic acid bacteria used for producing the packaged tea beverage in the present invention are not particularly limited as long as they are lactic acid bacteria, and may be viable lactic acid bacteria or dead lactic acid bacteria. Killed cells are preferred. Such killed lactic acid bacteria may be dried or non-dried, but from the viewpoint of storage stability, preferably dried lactic acid bacteria, more preferably dry powder of lactic acid bacteria. are mentioned.
Although the method of dry powderization is not particularly specified, it can be dry powdered by performing a treatment such as freeze drying, hot air drying or spray drying, and powdering by spray drying is preferable.
Even when live lactic acid bacteria are used to produce the packaged tea beverage of the present invention, most of the lactic acid bacteria basically become dead cells due to the heat sterilization step.

"Lactic acid bacteria" is a general term for all taxonomically recognized lactic acid bacteria, and is not limited by genus, species, strain, or the like. Examples of such "lactic acid bacteria" include bacteria that produce a large amount of lactic acid (preferably 50% or more of the sugar consumed) by lactic acid fermentation of sugar, and include bacteria of the genus Lactobacillus and Streptococcus. Bacteria, bacteria belonging to the genus Lactococcus, bacteria belonging to the genus Leuconostoc, bacteria belonging to the genus Pediococcus, and bacteria belonging to the genus Enterococcus.

Although the genus and species of lactic acid bacteria used in the present invention are not particularly limited, they are selected from the group consisting of Lactobacillus bacteria, Streptococcus bacteria, Lactococcus bacteria, Leuconostoc bacteria, Pediococcus bacteria, and Enterococcus bacteria. One or two or more bacteria are included, preferably one or two or more bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus, and more preferably Lactococcus lactis subspecies lactis. (hereinafter also simply referred to as “Lactococcus lactis”).

More specific preferred embodiments of lactic acid bacteria in the present invention include Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii subsp. delbrueckii), Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus ( Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus caseisubsp. rhamnosus, Lactobacillus pentosus - Fermentum (Lactobacillusfermentum), Streptococcus salivarius subsp. thermophilus (hereinafter also simply referred to as "Streptococcus thermophilus"), Lactococcus lactis subsp. lactis (hereinafter simply referred to as "Lactococcus lactis"), Lactococcus lactis biovariant diacetylactis (Lactococcus lactis subsp. lactis biovar diacetylactis), Lactococcus lactis cremoris, Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum, Lactococcusgarvieae, lacto Lactococcus lactis subsp. hordniae, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc lactis, Pediococcus damnosus ( Pediococcus damnosus), Pediococcus pentosaceus, Pediococcus acidilactici, Enterococcusfaecalis, and Enterococcus faecium One or more bacteria may be mentioned, preferably Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus delbrueckii subspecies delbrueckii , lactobacillus casei, lactobacillus paracasei, lactobacillus gasseri, lactobacillus helveticus, lactobacillus johnsonii, lactobacillus plantarum, lactobacillus brevis, lactobacillus casei subspecies rhamnosus, lactobacillus pentosus, lactobacillus fermentum, streptococcus salivarius subspecies thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis biovariant diacetylactis, lactococcus lactis subspecies cle Morris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus galvieae, Lactococcus lactis subsp. One or two or more bacteria selected from the group consisting of Stock lactis, more preferably Lactococcus lactis, Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subspecies One or more bacteria selected from the group consisting of Cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garbieae, and Lactococcus lactis subsp. more preferably Lactococcus lactis, more preferably selected from the group consisting of Lactococcus lactis JCM5805, Lactococcus lactis JCM20101, Lactococcus lactis NBRC12007, and Lactococcus lactis NRIC1150 Lactococcus lactis JCM5805 is particularly preferred. As a preferred embodiment of the Lactococcus lactis JCM5805 strain, preferably killed cells of the JCM5805 strain, more preferably dried cells of the JCM5805 strain, still more preferably dry powder of the killed cells of the JCM5805 strain, and more preferably includes a dry powder obtained by spray-drying killed cells of strain JCM5805.

The "JCM5805 strain" in the present invention includes strains equivalent to the JCM5805 strain as long as the effects of the present invention can be obtained. Here, equivalent strains refer to strains derived from the JCM5805 strain (strain A), strains derived from the JCM5805 strain (strain B), or progeny strains of the aforementioned strain A or strain B. Equivalent strains may be preserved in other strain collection institutions. FIG. 1 shows strains derived from the JCM5805 strain and strains derived from the JCM5805 strain. Even strains equivalent to the JCM5805 strain described in FIG. 1 can be used as the "JCM5805 strain" in the present invention as long as the effects of the present invention can be obtained.

The "lactic acid bacterium" in the present invention may be Lactobacillus paracasei KW3110 strain (hereinafter referred to as "KW3110 strain"), but is preferably not KW3110 strain.

Lactic acid bacteria used in the present invention can be obtained from depository institutions such as the American type culture collection (USA). Moreover, a commercially available starter culture may be used as the lactic acid bacteria used in the present invention.

The method for preparing lactic acid bacteria used in the present invention is not particularly limited, and examples of methods for preparing viable cells of lactic acid bacteria include a method of collecting cells from a culture medium in which lactic acid bacteria are cultured by filtration, centrifugation, or the like. can be done. In addition, as a method for preparing dead lactic acid bacteria, for example, after sterilizing a medium in which lactic acid bacteria are cultured, the cells are collected by filtration, centrifugation, etc., or from a medium in which lactic acid bacteria are cultured, filtration, A method of sterilizing after collecting the cells by centrifugation or the like can be mentioned, and if necessary, drying treatment or crushing treatment can be further performed.
The means of sterilization is not particularly limited, and not only heating but also conventional means such as ultraviolet rays and γ-ray irradiation can be used.

In the present invention, the content of lactic acid bacteria in the packaged tea beverage is not particularly limited as long as the effect of the present invention can be obtained, but from the viewpoint of suppressing more liquid color deterioration during heat sterilization, the packaged tea beverage The number of lactic acid bacteria per 100 mL is, for example, "6 billion/100 mL" or more, preferably "10 billion/100 mL" or more, more preferably "15 billion/100 mL" or more, and still more preferably. is "30 billion/100 mL" or more, more preferably "150 billion/100 mL" or more, and still more preferably "450 billion/100 mL" or more.
Moreover, the upper limit includes "1 trillion/100 mL" or less, preferably "750 billion/100 mL" or less, and more preferably "500 billion/100 mL" or less.
These upper and lower limits can be combined arbitrarily.
More specifically, the preferred content of lactic acid bacteria in packaged tea beverages is, for example, 6 to 500 billion/100 mL, more preferably 10 to 480 billion/100 mL, still more preferably 16 to 450 billion/100 mL, More preferably 16 to 300 billion/100 mL, more preferably 16 to 150 billion/100 mL.
The number of lactic acid bacteria can be measured by a direct microscopy method, a particle electric detection zone method, a PCR method, a flow cytometry method, or the like.
The number of lactic acid bacteria per 1 g of dried lactic acid bacteria can be measured by the above-described measurement method, and the amount of JCM5805 strain blended in the packaged tea beverage can be adjusted.
The number of lactic acid bacteria in a packaged tea beverage can be measured by direct microscopy, flow cytometry, or the like. More precisely, a method that considers the influence of particles derived from other raw materials in the beverage can be used.

(Production of packaged tea beverage in the present invention)
The packaged tea beverage in the present invention has a tea polyphenol concentration of 10 to 200 mg/100 mL and a pH of 4.5 to 7.5. It can be produced by a method including the step of allowing As the production method of the present invention, a general production method for packaged tea beverages can be used, except that lactic acid bacteria are added. Such a general production method includes, for example, a method of preparing a tea extract, and producing a packaged tea beverage through a blending step, a filling step, and a heat sterilization step. In the production of the beverage of the present invention, beverage additives that are used in formulation design of ordinary tea beverages may be added, and the timing of addition of these additives is not particularly limited. In addition, as a general method for producing the above-mentioned packaged tea beverage, for example, “Revised New Edition Soft Drinks” (Korin Co., Ltd.) can be referred to in more detail.

As the "step of adding lactic acid bacteria" in the present invention, it is preferable to add lactic acid bacteria so that the tea beverage contains lactic acid bacteria. It also includes adding lactic acid bacteria to the water used for preparing the extract.
In the present invention, the timing of containing (preferably adding) lactic acid bacteria may be at any stage of the manufacturing process of the packaged tea beverage as long as the effect of the present invention is obtained. It is preferable to be at one stage. Specifically, for example, the tea extract in the tea extraction process may contain lactic acid bacteria, the water in the tea extraction process may contain lactic acid bacteria, or the tea extract in the preparation process may contain lactic acid bacteria. Alternatively, the lactic acid bacteria may be contained in the tea extract just before or after the process of filling the container.

The "tea extract" in the present invention means an extract obtained by subjecting tea leaves (including pulverized tea leaves such as matcha) to an extraction treatment. Examples of the tea extract used in the present invention include extracts from tea leaves (tea leaf extracts) themselves, and diluted solutions of processed products thereof (e.g., concentrated liquid extracts and powdered extracts). (preferably green tea extraction raw material, black tea extraction raw material and/or oolong tea extraction raw material) used in the production of is not particularly limited and can be selected as appropriate. As used herein, "tea extract" includes unfermented tea extract (e.g. green tea extract), fermented tea extract (e.g. black tea extract), semi-fermented tea extract (e.g. oolong tea extract), Among them, green tea extract, black tea extract, and oolong tea extract are preferred, and green tea extract and black tea extract are more preferred. In addition, in the present invention, the extraction treatment may be performed by dissolving the tea components in the extraction solvent, and includes, for example, a treatment of dissolving crushed tea leaves such as matcha.

Tea leaves belonging to Camelliasinensis var., an evergreen tree belonging to the family Theaceae, can be used as the tea leaves used for preparing the tea extract. The tea leaves used in the production of the tea beverage of the present invention are not particularly limited as long as the effects of the present invention are exhibited, and are represented by green tea such as sencha, gyokuro, matcha, kamairicha, fukamushicha, bancha, and hojicha. Not only the unfermented tea leaves used, but also semi-fermented tea leaves such as oolong tea and fermented tea leaves such as black tea can be used. Green tea leaves and black tea leaves are preferable as the tea leaves used in the present invention. Multiple types of ingredients and tea leaves may also be used in the present invention.

The method of extracting tea leaves is not particularly limited, and various extraction methods commonly used in the food processing field can be used. If necessary, further treatments such as solid-liquid separation such as precipitation or filtration, concentration, centrifugation, drying (eg, spray drying, freeze drying) or pulverization may be performed.

Here, water (for example, hard water, soft water, ion-exchanged water, and natural water) is desirable as the extraction solvent used in the solvent extraction. The amount of extraction solvent can be appropriately selected by those skilled in the art and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 100 times the amount (mass) of tea leaves.

The extraction temperature and extraction time can be appropriately selected by those skilled in the art and are not particularly limited. For example, when the extraction solvent is water, the temperature and time are 10 to 120° C. and 1 minute to 12 hours.

An example of the extraction treatment includes immersing and stirring tea leaves in water at 0-90° C. for 1 minute to 24 hours, and then filtering or centrifuging the tea leaves. Here, conditions such as temperature and time for extraction are not particularly limited, and can be arbitrarily selected and set by those skilled in the art according to the type and amount of tea leaves.

In the preparation of the tea extract, a concentrate or a purified product of the tea extract such as tea extract or tea powder may be used. (manufactured by Co.) can be used. In addition, these tea concentrates (preferably green tea concentrate, black tea concentrate and/or oolong tea concentrate) and tea products (preferably green tea products, black tea products and/or oolong tea products) can be used as they are. Alternatively, one dissolved or diluted with water may be used alone, a plurality of types may be mixed and used, or a tea extract may be mixed and used.

Any raw materials other than tea leaves may be blended in the preparation of the tea extract. In addition, the tea leaves and tea extract used in the present invention may be tea leaves and tea extract fermented with lactic acid bacteria as long as the effects of the present invention can be obtained, but tea leaves not fermented with lactic acid bacteria (preferably green tea) leaves, black tea leaves and/or oolong tea leaves) or tea extract (preferably green tea extract, black tea extract and/or oolong tea extract).

(heat sterilization)
The packaged tea beverage in the present invention is a heat-sterilized packaged tea beverage. The heat sterilization step may be performed before or after filling the container.
As the heat sterilization method, various heat sterilization methods commonly used in the food field can be used. For example, hot water spray type, hot water storage type or steam type retort sterilizer, tube type or A method using a plate-type continuous liquid sterilization device can be mentioned.
The conditions for heat sterilization in the present invention are not particularly limited, and ordinary conditions used for heat sterilization of packaged tea beverages can be used. Such conditions include, for example, a condition in which the F ₀ value is 4 to 40, and the sterilization time is preferably 111 to 150 ° C. and the F ₀ value is 4 to 4 because the sterilization time is relatively short. A condition that the time becomes 20 can be mentioned.

(Optional component)
In the packaged tea beverage of the present invention, beverage additives that are used in the production of ordinary beverages, such as acidulants, flavors, pigments, fruit juices, sweeteners (including high-intensity sweeteners), dairy ingredients, Ground tea leaves (matcha, powdered tea, etc.), food additives (eg, antioxidants, preservatives, thickeners, emulsifiers, dietary fibers, pH adjusters, bittering agents) may be added.

The tea beverage in the present invention may not contain ascorbic acid and/or ascorbic acids, but preferably contains them. "Ascorbic acid" and "ascorbic acids" in the present invention are not particularly limited as long as they are allowed to be blended into beverages. “Ascorbic acid” in the present invention includes not only L-ascorbic acid but also its isomers (isoascorbic acid, etc.).

The "ascorbic acids" in the present invention include ascorbic acid salts, ascorbic acid derivatives, and ascorbic acid derivative salts, with ascorbic acid salts being preferred. Derivatives of ascorbic acid include ascorbic acid fatty acid esters (eg, ascorbic acid stearate, ascorbic acid palmitate, etc.), ascorbic acid phosphate, ascorbic acid sulfate, and ascorbic acid glycoside.

Salts of ascorbic acid and its derivatives include alkali metal salts such as sodium and potassium; alkaline earth metal salts such as calcium, magnesium and barium; basic amino acid salts such as arginine and lysine; ammonium salts and tricyclohexylammonium salts; and alkanolamine salts such as monoisopropanolamine salts, diisopropanolamine salts, and triisopropanolamine salts, among which alkali metal salts and alkaline earth metal salts are preferred.

Specific preferred examples of ascorbic acid salts include sodium ascorbate, calcium ascorbate, and sodium isoascorbate. Ascorbic acid derivatives or salts thereof, more specifically, ascorbic acid 2,6-dipalmitate, ascorbic acid 6-stearate, sodium ascorbic acid-diphosphate, ascorbic acid-disulfate disodium, ascorbic acid 2-glucoside, glucosamine ascorbate, L-dehydroascorbic acid, 6-palmitate ascorbate, L-ascorbyl tetraisopalmitate, ascorbyl tetra-2-hexyldecanoate, magnesium L-ascorbyl phosphate and the like.

As "ascorbic acid" or "ascorbic acids" used in the present invention, one type may be used alone, or two or more types may be used in combination. Moreover, as "ascorbic acid" and "ascorbic acids", commercially available products can be used.

The amount of ascorbic acid and/or ascorbic acids used in the present invention (the content in the beverage or the amount added to the beverage) is not particularly limited as long as the effects of the present invention can be obtained. ” and “ascorbic acids” are converted to ascorbic anhydride, and the concentration is 0.01 to 0.5% by weight, preferably 0.01 to 0.2% by weight, more preferably 0.02 to 0.1% by weight, more preferably 0.03 to 0.08% by weight.
Ascorbic acid concentration in tea beverages can be analyzed using, for example, HPLC.

(container)
The tea beverage in the present invention is a packaged tea beverage. Such a container means a closed container that can cut off contact between the contents and the outside air, such as metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers. etc.

(Contained tea beverage with suppressed liquid color deterioration during heat sterilization)
The packaged tea beverage of the present invention is a packaged tea beverage in which liquid color deterioration during heat sterilization is suppressed. In the present specification, "liquid color deterioration during heat sterilization is suppressed" means containerized products manufactured by the same manufacturing method (including heat sterilization conditions) using the same raw materials, except that they do not contain lactic acid bacteria. It means a packaged tea beverage in which liquid color deterioration during heat sterilization is suppressed compared to the liquid color deterioration during heat sterilization of tea beverages (hereinafter also referred to as “control beverages in the present invention”).

In the present invention, "liquid color deterioration" is represented by the color difference ΔE*ab between the sample and the unheated sample. The color difference ΔE*ab is the difference between the coordinates L*, a*, b* in the L*a*b* color space of two samples (color stimuli) defined by ΔL*, Δa*, Δb*. color difference between The color difference ΔE*ab is defined by the following formula.
ΔE*ab＝[(ΔL*) ² +(Δa*) ² +(Δb*) ² ] ^1/2

Liquid color deterioration (ΔE*ab) during heat sterilization in a certain packaged tea beverage can be measured using a commercially available spectrophotometer.

(Method for Suppressing Liquid Color Degradation During Heat Sterilization of Packaged Tea Beverage)
As a method for suppressing deterioration of liquid color during heat sterilization in the present invention, a heat-sterilized containerized product having a tea polyphenol concentration of 10 to 200 mg / 100 mL and a pH of 4.5 to 7.5 There is no particular limitation in the production of tea beverages, as long as the method includes the step of adding lactic acid bacteria.

[Test 1] Suppression evaluation 1 of liquid color deterioration by containing lactic acid bacteria
The following test was conducted to investigate whether deterioration of liquid color due to heat sterilization of tea extract is suppressed by containing lactic acid bacteria.

Green tea leaves (autumn-winter bancha) were put in hot water at 75° C. and extracted for 6 minutes at the blending amounts shown in Table 1, followed by solid-liquid separation to prepare a green tea extract. To this green tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid, and sodium bicarbonate (sodium bicarbonate) were added in the amounts shown in Table 1 and mixed. Each sample beverage was prepared.
In any of the tests (tests 1 to 6) of the examples of the present application, the cell concentration (100 million cells/100 mL) of the JCM5805 strain in the beverage was appropriately diluted with PBS buffer (manufactured by TAKARA), and BD Cell Viability Using Kit with BD Liquid Counting Beads (manufactured by Becton Dickinson), samples were prepared by staining with thiazole orange according to the protocol and measured with a flow cytometer. The bacterial cell concentration (100 million cells/100 mL) is shown in the table as an approximate number with two significant digits.
In addition, in Test Examples 1 to 3, sample beverages were prepared according to the formulations shown in Table 1.
The sample beverages of Test Examples 2, 3, 5 and 6 were subjected to heat sterilization under the heat treatment conditions shown in Table 1.

In addition, black tea leaves were put in hot water at 85° C. and extracted for 6 minutes at the blending amounts shown in Table 1, followed by solid-liquid separation to prepare a black tea extract. To this black tea extract, dry dead cell powder of strain JCM5805, L-ascorbic acid, and baking soda (sodium hydrogen carbonate) were added and mixed to prepare sample beverages of Test Examples 32 and 33. In addition, Test Examples 30 and 31 were prepared according to the composition shown in Table 1 as sample beverages to which no dried dead cell powder of strain JCM5805 was added. All black tea leaves used in the examples of the present application are from Sri Lanka.
The sample beverages of Test Examples 31 and 33 were subjected to heat sterilization under the heat treatment conditions shown in Table 1.

The tea polyphenol concentration of the sample beverages of Test Examples 1 to 6 using green tea leaves and the sample beverages of Test Examples 30 to 33 using black tea leaves were determined by the Japanese Food Analysis Center ed. Commentary" (Edited by Japan Food Research Laboratories, Chuo Hoki, July 2001, p.252). Table 1 shows the results.
In addition, the color difference ΔE*ab after heat sterilization, based on an unheated sample (control), was measured using a spectrophotometer (Minolta CM-5) using a special petri dish, a white drop lid, and a 20 mm black space ring. Table 1 shows the results of measurement by reflection measurement using . In all tests (tests 1 to 6) of the examples of the present application, the color difference ΔE*ab was measured by this method.

As can be seen from the results in Table 1, regardless of whether green tea leaves or black tea leaves are used, when the JCM5805 strain is contained, the unheated sample beverage is more compatible than when the JCM5805 strain is not contained. Color difference ΔE*ab (liquid color deterioration) was suppressed. Specifically, when green tea leaves are used, the color difference of 3.29 from the control (Test Example 4) in Test Example 5 is greater than the color difference of 4.61 from the control (Test Example 1) in Test Example 2. Also, the color difference of 5.03 in Test Example 6 to the control (Test Example 4) was smaller than the color difference of 6.26 in Test Example 3 to the control (Test Example 1). In the case of using black tea leaves, the color difference of 9.65 in Test Example 33 from the control (Test Example 32) was smaller than the color difference of 19.4 in Test Example 31 from the control (Test Example 30). .
From these results, it is shown that the deterioration of liquid color due to heat sterilization of tea extract is suppressed by containing lactic acid bacteria, regardless of whether green tea extract or black tea extract is used. was done.

[Test 2] Suppression evaluation 2 of liquid color deterioration by containing lactic acid bacteria
The following test was conducted to investigate how the concentration of tea polyphenols in tea beverages affects the suppression of liquid color deterioration by containing lactic acid bacteria.

Green tea leaves (autumn-winter bancha) were put in hot water at 75° C. and extracted for 6 minutes at the blending amounts shown in Tables 2 to 4, followed by solid-liquid separation to prepare green tea extracts. To this green tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid, and sodium bicarbonate (sodium bicarbonate) were added in the amounts shown in Tables 2 to 4 and mixed. 10, 13-14, 17-18 sample beverages were prepared.
In addition, as sample beverages containing no dried dead cell powder of the JCM5805 strain, test examples 7-8, 11-12, and 15-16 were also prepared with the formulations shown in Tables 2-4.
The sample beverages of Test Examples 8, 10, 12, 14, 16 and 18 were subjected to heat sterilization under the heat treatment conditions shown in Tables 2-4.

Tables 2 to 4 show the results of measuring the concentration of tea polyphenols in sample beverages of test examples using green tea leaves by the iron tartrate absorbance method described above.
Tables 2 to 4 show the results of measuring the color difference ΔE*ab after heat sterilization using an unheated sample (control) as a reference, using a spectrophotometer (manufactured by Minolta).

As can be seen from the results in Tables 2 to 4, at any tea polyphenol concentration, when JCM5805 strain is contained, the color difference ΔE*ab from the unheated sample beverage is greater than when JCM5805 strain is not contained. (liquid color deterioration) was suppressed.

[Test 3] Suppression evaluation 3 of liquid color deterioration by containing lactic acid bacteria
The following test was conducted to investigate how the amount of lactic acid bacteria to be blended affects the suppression of liquid color deterioration due to the inclusion of lactic acid bacteria.

Green tea leaves (autumn-winter bancha) were placed in hot water at 75° C. and extracted for 6 minutes at the blending amounts shown in Table 5, followed by solid-liquid separation to prepare a green tea extract. To this green tea extract, dry dead cell powder of strain JCM5805, L-ascorbic acid, and baking soda (sodium bicarbonate) were added in the amounts shown in Table 5 and mixed. 34 individual sample beverages were prepared.
The sample beverages of Test Examples 19 to 23 and 34 were subjected to heat sterilization under the heat treatment conditions shown in Table 5.

Table 5 shows the results of measuring the concentration of tea polyphenols in sample beverages of test examples using green tea leaves by the iron tartrate absorbance method described above.
Table 5 shows the results of measuring the color difference ΔE*ab after heat sterilization with a spectrophotometer (manufactured by Minolta) based on the non-heated sample (control).

In Test Examples 19 to 23 and 34 in Table 5, the color difference ΔE*ab from the unheated sample is 6.26 ( Since it is smaller than Test Example 3), it was shown that liquid color deterioration was suppressed in all of Test Examples 19 to 23 and 34. In addition, as can be seen from the results in Table 5, it was shown that as the amount of JCM5805 strain increased, the color difference ΔE*ab (liquid color deterioration) from the unheated sample beverage was suppressed more. .

[Test 4] Suppression evaluation 4 of liquid color deterioration by containing lactic acid bacteria
To investigate whether liquid color deterioration during heat sterilization can be suppressed by including lactic acid bacteria even when using green tea leaves of a different type from the green tea leaves (Autumn/Winter Bancha) used in Tests 1 to 3. performed the following tests.

Green tea leaves (second grade tea) were put in hot water at 75° C. and extracted for 6 minutes at the blending amounts shown in Table 6, followed by solid-liquid separation to prepare a green tea extract. To this green tea extract, dried dead cell powder of strain JCM5805, L-ascorbic acid, and baking soda (sodium bicarbonate) were added in the amounts shown in Table 6 and mixed, and the sample beverage of Test Example 25 was added. was prepared.
Also, as a sample drink containing no dried dead cell powder of the JCM5805 strain, a sample drink of Test Example 24 was prepared with the formulation shown in Table 6.
The sample beverages of Test Examples 24 and 25 were subjected to heat sterilization under the heat treatment conditions shown in Table 6.

Table 6 shows the results of measuring the concentration of tea polyphenols in sample beverages of test examples using green tea leaves by the iron tartrate absorbance method described above.
In addition, Table 6 shows the results of measuring the color difference ΔE*ab after heat sterilization with a spectrophotometer (manufactured by Minolta) based on an unheated sample (control).

As can be seen from the results in Table 6, even when second tea leaves are used as tea leaves, when the JCM5805 strain is contained, the color difference ΔE* with the unheated sample beverage is greater than when the JCM5805 strain is not contained. ab (liquid color deterioration) was suppressed.

[Test 5] Suppression evaluation 5 of liquid color deterioration by containing lactic acid bacteria
In Tests 1 to 4, a batch-type retort sterilizer was used, but even when a continuous UHT sterilizer is used, liquid color deterioration during heat sterilization can be suppressed by including lactic acid bacteria. Also, even when green tea leaves and powdered tea are used in combination, the following test was conducted to investigate whether deterioration of liquid color during heat sterilization can be suppressed by including lactic acid bacteria.

Green tea leaves (autumn winter bancha; the same product as autumn winter bancha used in Tests 1 to 3) are placed in hot water at 75 ° C. for 6 minutes and subjected to solid-liquid separation to prepare a green tea extract. did. To this green tea extract, dried dead cell powder of strain JCM5805, L-ascorbic acid, and baking soda (sodium bicarbonate) were added in the amounts shown in Table 7 and mixed, and the sample beverage of Test Example 27 was added. was prepared.
Moreover, as a sample drink containing no dried dead cell powder of the JCM5805 strain, a sample drink of Test Example 26 was prepared with the composition shown in Table 7.

Green tea leaves (autumn winter bancha B; a different product from the autumn winter bancha used in Tests 1 to 3) are put in hot water at 75 ° C. for 6 minutes and solid-liquid separated to perform solid-liquid separation, green tea extraction. A liquid was prepared. To this green tea extract, powdered tea, dried dead cell powder of JCM5805 strain, L-ascorbic acid, and sodium bicarbonate (sodium bicarbonate) were added in the amounts shown in Table 7 and mixed. of sample beverages were prepared.
Moreover, as a sample drink containing no dried dead cell powder of the JCM5805 strain, a sample drink of Test Example 28 was prepared with the formulation shown in Table 7.
The sample beverages of Test Examples 26 to 29 were subjected to heat sterilization using a UHT sterilizer under the heat treatment conditions shown in Table 7.

Table 7 shows the results of measuring the concentration of tea polyphenols in the sample beverages of each test example by the iron tartrate absorption method described above.
Table 7 shows the results of measuring the color difference ΔE*ab after heat sterilization with a spectrophotometer (manufactured by Minolta) based on the non-heated sample (control).

As can be seen from the results in Table 7, even when a continuous UHT sterilization device is used, when green tea leaves and powdered tea are used together, or when the pH is adjusted to 7, JCM5805 strain is contained. When the JCM5805 strain was not contained, the color difference ΔE*ab (liquid color deterioration) with the unheated sample beverage was suppressed compared to the case where the JCM5805 strain was not contained.

[Test 6] Suppression evaluation 6 of liquid color deterioration by containing lactic acid bacteria
In the case of a black tea beverage, the following test was conducted to investigate how the amount of lactic acid bacteria affects the suppression of liquid color deterioration due to the inclusion of lactic acid bacteria.

Black tea leaves were put in hot water at 85° C. in the amounts shown in Table 8 and extracted for 6 minutes for solid-liquid separation to prepare a black tea extract. To this black tea extract, dried dead cell powder of strain JCM5805, L-ascorbic acid, and baking soda (sodium bicarbonate) were added in the amounts shown in Table 8 and mixed. Each sample beverage was prepared.
The sample beverages of Test Examples 35 to 37 were subjected to heat sterilization under the heat treatment conditions shown in Table 8.

Table 8 shows the results of measuring the concentration of tea polyphenols in the sample beverages of Test Examples 35 to 37 using black tea leaves by the iron tartrate absorbance method described above.
Table 8 shows the results of measuring the color difference ΔE*ab after heat sterilization with a spectrophotometer (manufactured by Minolta) based on the non-heated sample (control).

In Test Examples 35 to 37 in Table 8, the color difference ΔE*ab from the unheated sample is 19.4 (test example in Table 1) when JCM5805 strain is not contained. 31), it was shown that liquid color deterioration was suppressed in all of Test Examples 35 to 37. In addition, as can be seen from the results in Table 8, even in black tea beverages, when the amount of JCM5805 strain is increased, the color difference ΔE*ab (liquid color deterioration) from the unheated sample beverage is suppressed more. shown.

Claims (9)

A heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg/100 mL and a pH of 4.5 to 7.5, wherein the container contains lactic acid bacteria. Packed tea drink. 2. The packaged tea beverage according to claim 1, wherein the content of lactic acid bacteria is 10 billion/100 mL or more. 3. The packaged tea beverage according to claim 1 or 2, wherein the lactic acid bacteria are bacteria of the genus Lactococcus. 4. The packaged tea beverage according to any one of claims 1 to 3, wherein the lactic acid bacterium is Lactococcus lactis subsp. lactis JCM5805. The packaged tea beverage according to any one of claims 1 to 4, which is a packaged green tea beverage or a packaged black tea beverage. In the production of a heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg/100 mL and a pH of 4.5 to 7.5, the step of incorporating lactic acid bacteria is included. , a method for producing a packaged tea beverage. 7. The method for producing a packaged tea beverage according to claim 6, wherein the step of adding lactic acid bacteria is carried out at any stage before heat sterilization in the production of the packaged tea beverage. In the production of a heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg/100 mL and a pH of 4.5 to 7.5, the step of incorporating lactic acid bacteria is included. , A method for suppressing deterioration of liquid color during heat sterilization of packaged tea beverages. The step of containing lactic acid bacteria is performed at any stage before heat sterilization in the production of the packaged tea beverage according to claim 8, suppressing deterioration of the liquid color during heat sterilization of the packaged tea beverage. Method.

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